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Danstar Windsor ale yeast originates in England. This yeast produces a beer that is estery to both palate and nose with a slight fresh yeasty flavor. These are usually described as full-bodied, fruity English ales. Depending on the substrate, the Windsor demonstrates moderate attenuation that will leave a relatively high gravity (density). An innovative new vacuum packaging method allows the brewer to ensure that the package is fully sealed prior to use. Optimum temp: 64°-70° F

I have used this yeast several times over the years it has never failed. I have made starters and added it directly into the fermentor. I prefer the starter method but it is not necessary unless you make a monster brew. It will ferment lower gravity beers in as little as 24 hours(of a 3% English Mild) or 1 week for my 16%monster brew(Imperial milk stout). It works great from 60* to 74*. Warmer fermentation will give more of the fruity estery, cooler temps will leave a less estery flavor. This will leave a higher finishing gravity common to most English beers. This yeast needs atleast a week to clear and if you can I suggest cold crashing your fermentor before botteling. I like this yeast for my English beers and my Colonial America style beers.

A favorite yeast of mine. I like buying this from Northern Brewer because it is fresh compared to buying it at my LHBS. I brewed the same beer a few weeks apart and got the yeast for one from my LHBS with an expiration of 11/2016 (only 3 months away) and same yeast from the Northern Brewer with and expiration of 12/2017. What a difference in the fermentation! The Windsor from Northern Brewer took off fast and furious.

I usually dont like dry yeast so much... but I brewed a Oatmeal stout and had this yeast on hand from back when I was doing kits. Tossed in two packs of this yeast, and got a first place with a 41 score. They noted the nice ester profile and mouthfeel, I put a lot of that ribbon on this yeast. Good stuff.

My basic brew is an authentic tasting English ale, made with amber malt extract, hopped with Galena and Goldings, and dry hopped with Fuggles. I use untreated New England well water and I cool the wort and put it right into the carboy in my 55-60 degree cellar. four weeks in the fermenter, two in the bottle, and I get no complaints! After some experimenting, I've settled on dry Winsor yeast. I like the flavor it produces, and I've had no problems in over 20 batches.

Used with the NB Irish Draught Ale. Prepared according to yeast package and had good vigorous fermentation in less than 12 hours. Slowed to under one bubble per minute in 36. FG was on point when moved to secondary.

I will give an informed review and not base it solely on the price, which Northern Brewer does not have control over. If you read the homebrew magazines, you know that Danstar changed their packaging for the dry yeast and consequently increased their price.I have used this yeast several times and feel that it is a solid British Ale yeast. I typically observe short lag times (3-5 hours) and vigorous airlock activity after about twelve hours. It does the job, gets it done quickly, and produces a decent beer.The flavors associated with this yeast are more fruity than the Nottingham yeast. The flocculation is a little weak (I think Palmer calls it Medium) so you have to be a little cautious when pouring out of the bottle.I would definitely use this yeast again.

Used Windsor for the Irish Ale and really like the flavors and depth. After reading the reviews I was careful to increase the temperature at the end of fermentation to around 70, to make sure I got full attenuation. Even with my 77% attenuation, it seems to have a nice malty backbone, with depth, and no off flavors. Unfortunately, I had to rush it a little with only a 6 days in the primary and 11 days in the secondary. When I racked to the secondary, the yeast cake was the most liquid I have encountered. Initial glasses from the keg were very cloudy, but after about two more weeks, it seems to be clearing. I would use again, but give it plenty it time to clear in both the primary and secondary. And up the temperature at the end of fermentation.

I used this because NB was out of the liq. yeast packs when I was ordering. There were confusing directions on the pack to start the yeast, I just dry pitched the yeast and stirred it in and it worked just fine. 4 stars because of confusing starter directions (to me at least).

Very close attention to rehydration, used go-ferm-protect, pitch rate, temps, and the fermentation ended prematurely and low attenuation. The result with 5gal. batch of Caribou Slobber with a 67 degree fermentation was a very clean but thin beer with low ABV.